Description
A delicious recipe for egg topped hash browns with rich bacon gravy, perfect for breakfast or brunch.
Ingredients
Scale
- 4 to 6 large eggs
- 2 tablespoons of salted butter
- 1 cup of heavy cream, plus 2 tablespoons of heavy cream (divided)
- 1 cup of whole milk
- 4 ounces of thick cut bacon, approximately 6 to 8 slices
- 4 to 6 frozen hash brown patties
- 2 tablespoons of flour
- 2 tablespoons of reserved bacon drippings
- Approximately 1.5 teaspoons of black pepper
- Approximately 2 teaspoons of coarse salt
- 2 teaspoons of dried parsley
Instructions
- Cut the bacon into smaller, bite sized pieces. Add to a cold skillet and turn on the heat and cook until crispy. Remove the bacon from the pan and let drain on a plate with some paper towels.
- Drain the bacon fat from the pan but reserve approximately 2 tablespoons of the bacon fat.
- Place your hash brown patties in the oven and cook according to package instructions.
- In a sauce pan or small soup pan (the smaller the pot, the better), melt your 2 tablespoons of butter. Crack your eggs in a bowl and add a tablespoon of warm water. Whisk your eggs with the water, melt the butter in the sauce pan, and then slowly add your eggs. Keep the heat fairly low and stir the eggs constantly with a wooden spoon. This will take some time but don’t give up, keep stirring and the eggs will start to come together as scrambled eggs. At the end of cooking, add the tablespoon of heavy cream and a pinch of salt and pepper. Cover the eggs and set aside or keep on VERY LOW heat.
- In the same skillet that you cooked the bacon in, add the 2 tablespoons of the bacon fat. Sprinkle the flour in the bacon fat and whisk until it gets slightly golden brown.
- Slowly add the heavy cream and the milk and whisk constantly. Adjust the heat to keep it low but able to bring the contents of the skillet to a slow simmer. Season with the salt and pepper and dried parsley. Taste and adjust salt and pepper. This should be a gravy like texture; if it gets too thick you can add a little milk at a time, about a tablespoon at a time, whisk and thin out the gravy.
- Remove from the heat and stir in the cooked bacon.
- Top the hash brown patties with the scrambled eggs, then drizzle the top with the bacon gravy. Sprinkle with black pepper, salt, and dried parsley if needed for presentation. Serve immediately.
Notes
- For a spicier version, consider adding hot sauce to the scrambled eggs.
- Fresh herbs can be used instead of dried parsley for added flavor.
- Ensure the heat is low when cooking the eggs to prevent them from overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg